Description
This Pan-Seared Steak in Butter Sauce is a quick and flavorful dish featuring tender flank steak strips marinated in a spicy soy-based sauce, then seared to perfection and served with a rich, aromatic butter sauce infused with shallots, garlic, fresh herbs, and a hint of chili. Ideal for an impressive yet easy dinner, it pairs wonderfully with sautéed spinach or roasted vegetables.
Ingredients
Scale
For the Steak and Marinade
- 1 lb flank steak, cut into strips
- 1/4 cup soy sauce (or coconut aminos for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon Sriracha (or any hot sauce)
- Fresh cracked black pepper, to taste
For the Butter Sauce
- 1 + 2 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- Pinch of red chili pepper flakes, to taste
- 1 tablespoon Dijon mustard
- 3 teaspoons minced fresh thyme
- 1 tablespoon finely minced chives
- 1/2 cup beef stock (or water)
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Steak: In a bowl, whisk together olive oil, Sriracha, black pepper, and soy sauce. Add the flank steak strips and coat evenly. Cover and let marinate for at least 30 minutes to infuse flavor.
- Cook the Steak: Heat 1 tablespoon of butter in a skillet over medium-high heat. Season the marinated steak strips with salt and pepper, then sear quickly, turning just once, until browned, about 1 to 2 minutes. Remove the steak from the skillet, transfer to a covered plate, and set aside.
- Prepare the Butter Sauce: Reduce heat to medium. In the same skillet, add the finely chopped shallot and minced garlic. Cook, stirring occasionally, until the shallot is softened and fragrant, approximately 2 minutes. Stir in fresh thyme, chives, red chili flakes, lemon juice, Dijon mustard, and beef stock. Use a wooden spoon to scrape up any browned bits from the skillet. Optionally add the remaining marinade for extra flavor. Cook the sauce, swirling the pan occasionally, until the liquid reduces by half, about 5 minutes.
- Finish the Sauce and Reheat Steak: Add the remaining 2 tablespoons of butter to the skillet and swirl until melted, enriching the sauce. Taste and adjust seasoning with salt and fresh cracked pepper.
- Combine and Serve: Return the seared steak strips to the pan and reheat quickly in the butter sauce. Garnish with chopped parsley and additional chives. Serve immediately with sautéed spinach or roasted potatoes, carrots, and zucchini as desired. Enjoy your flavorful pan-seared steak in butter sauce!
Notes
- Marinating the steak for longer (up to 2 hours) will enhance the flavor more deeply.
- You can substitute flank steak with skirt steak or sirloin strips for similar results.
- For a paleo and gluten-free option, use coconut aminos instead of soy sauce.
- To make the sauce vegetarian, replace beef stock with mushroom broth and omit the steak.
- If you like more heat, increase the amount of chili flakes or Sriracha in the marinade.
- Serve with sides like sautéed spinach or roasted mixed vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
